Friday, July 22, 2011

Camping in the Rough - Blast from the Bayou - Breakfast

Asparagus Camembert Omelette with Mimosas

Who says you can't have good food while camping, certainly not me! Here are some of our experiences from our recent trip to CT for the Blast from the Bayou Cajun & Zydeco Festival. It truly is a blast. We always have a great time when we're there.

Dan backstage-ish with Cedric Watson

Since Dan had to work, I got to stake out our site & begin set up of the camp. The tent is easy. It's the easy-up and kitchen that are the hard part! I never said that I travelled light. You bring a knife block when you camp, don't you? Luckily, he got to CT in time to help me out in between the downpours that are inevitable when festival camping.

So for breakfast we had the omelette pictured above. I made it with the last purple asparagus. Only needed one, since he was a monster (yes, definitely a he). Had picked up some beautiful Camembert from Brookford Farm in NH. If you get a chance to visit there, you should! http://brookfordfarm.com/. And we HAD to have bacon, it's one of the rules.

To make the omelette, I first peeled the lower portion of the asparagus. You have to peel the large ones, or you won't be able to eat them. Then I sliced it thinly and blanched until tender in a bit of lightly salted & sugared water. Drain & set aside.

Then cut off the weirdo rind. You can see how ripe the cheese is, by the time it went into the pan it was really runny! Once the eggs have set a bit add the asparagus pieces & the cheese. Once the cheese has melted a bit, flip over one side of the eggs, cook for another minute or two, the serve! There was a Cajun food vendor on site, so we bought grits from her. She couldn't figure out why we just wanted plain grits, heh heh, wasn't telling her!

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About Me

Be a fearless cook! Try out new ideas and new recipes, but always buy the freshest and finest ingredients, whatever they may be. Furnish your kitchen with the most solid and workmanlike equipment you can find. Keep your knives ever sharp and -- toujours bon appetit! ~ Julia Child